1. Place the graham crackers in a bag and smash with a rolling pin until crumbs. Using the back of a spoon, press the crumbs into the bottom of a small dish.

2. Place the ricotta cheese in a bowl and add the vanilla extract. (You don't need to be exact with the measurements; just mix and taste as you go.) You don't even have to add the agave nectar if you prefer a "cheesier-tasting" cheesecake. Me, I like my desserts sweet, so I added a little agave nectar.

3. Once mixed, press ricotta cheese onto the top of the graham cracker crumbs. If you prefer a more solid cake, chill in the refrigerator about 30 minutes.

4. Drizzle fruit preserves over the top. (The sugar-free preserves tend to have more water than regular, and thus mimic a light "syrup.") Garnish with mint and enjoy!

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